Tuesday, October 25, 2011

World Pasta Day - Pasta topped with Tomato Sauce and a medley of vegetables, Olives and Shaved Parmesan Cheese

Ever wondered what to do with lots of cherry tomatoes?  Make pasta sauce...

This is a meal that is light, yet satisfies the taste buds.  The pasta used surprisingly is delicious, even without the sauce.

When first going gluten-free, I ate so much starchy rice pasta that I removed all from the pantry.  Now I add it back in small amounts because I honestly do love all kinds of pasta!

The complete meal is listed as each part is prepared

World Pasta Day- Dinner is served III B
Pasta topped with Tomato Sauce and a medley of vegetables, Olives and Shaved Parmesan Cheese


Cherry Tomato Pasta Sauce
16 oz cherry tomatoes
1 cup chopped green peppers
1 cup chopped sweet peppers
1/2 cup sliced baby bellas, cooked
3 garlic cloves, chopped
2 Tbsp olive oil
1/4 cup water
1 Tbsp dried herb mix (mixture of thyme, marjoram, basil, chives or tarragon)
2 tsp sugar
1/4 tsp salt
1/4 tsp dried basil or 2 tbsp crushed fresh basil (frozen basil)

6 ounces Tinkyada Fettuccini Style PAD THAI, cooked according to package, drained and tossed with oil
1 tsp olive oil (for pasta)

Vegetable Medley
1/2 small eggplant, unpeeled, cubed, cooked in olive oil
1/2 cup chopped green pepper, diced
½ cup chopped sweet peppers, diced
1 cup baby bellas, diced
6 oz artichoke hearts, drained, chopped

Additional Toppings
3 ounces Black olives
4 tbsp shaved Parmesan Cheese


1. Place tomatoes in skillet with olive oil, garlic, peppers and sauté until skins begin to slip off tomatoes. Stir and cover for about 2 minutes.

 Cherry Tomato Pasta Sauce - cooking tomatoes B

2. Add cooked mushrooms, water and stir.  Turn heat to medium, cook for about 2 minutes.  Turn heat off and allow cooling.

 Cherry Tomato Pasta Sauce - ready for food processor B

3. Pour mixture into a food processor and pulse until smooth.

Cherry Tomato Pasta Sauce - food processor complete B

Makes about 3 cups thick sauce

Cook pasta according to package.  Drain and toss 1 teaspoon olive oil into it.

Vegetable Medley
Place 1 tbsp olive oil in iron skillet, turn heat to high, then add eggplant, peppers and bellas. Sauté until all are tender. 

 World Pasta Day Vegetable Mix Sauteing B

Reduce heat to low, add artichoke hearts with basil and allow to simmer to heat the artichoke

 World Pasta Day Vegetable Mix Done II B

Serve it up!
Place pasta on plate, place a serving of sauce in center of pasta, Top with the vegetable medley, sprinkle about a tablespoon of shaved Parmesan cheese and place a few slices of black olives on top.

 World Pasta Day - Dinner is ready B

World Pasta Day- Dinner is served II B

And of course there is still room for dessert!

Flour-less Brownie served with ice cream B
Servings: 4
Nutrition Facts  for 4  (minus the dessert)
Nutrition (per serving): 454 calories, 14.7g total fat, 5.4g monounsaturated fat, 1.1g polyunsaturated fat, 2.6g saturated fat, 4.4mg cholesterol, 67.9g carbohydrates, 11.8g fiber, 56.1g net carbohydrates, 11.8g sugar, 1.4g fructose, <1g galactose, 1.3g glucose, <1g sucrose, <1g maltose, 573.8mg sodium, 2390.3mg potassium, 16.4g protein, 137.2mg calcium, 2098.6IU vitamin a, <1mg vitamin b6, 18.3mcg vitamin b12, 133.6mg vitamin c, 0IU vitamin d, 1.9mg vitamin e, 11.7mcg vitamin k, 3.7mg iron, <1g lysine, 38.8mcg selenium, <1mg thiamin, 2.5mg zinc.

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